Shrimp And Sugar Pea Pasta
Heat the vegetable oil in a wok or large skillet over high heat.
Recipe Summary Shrimp And Sugar Pea Pasta
A simple and delicious pasta that also doubles as a nice way to eat your veggies, such as snap peas. Serve with garlic bread and you have yourself a nice, light, refreshing summer meal for two!Ingredients | Pea Shoot Pasta Recipe½ (8 ounce) package linguine pasta¼ teaspoon olive oil¼ teaspoon chile oil1 shallot, diced1 clove garlic, minced¼ pound fresh sugar snap peas½ red bell pepper, diced¼ cup white table wine¼ teaspoon cornstarch¼ teaspoon paprika12 uncooked medium shrimp, peeled and deveined½ teaspoon salted butter½ teaspoon lemon juice1 teaspoon chopped fresh basilDirectionsBring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes. Reserve 2 tablespoons cooking water and drain pasta. Set aside.Heat olive oil and chile oil over medium heat in a deep, large pan. Cook shallot and garlic in the hot oil until softened and aromatic, 2 to 3 minutes. Add sugar snap peas and bell pepper; continue cooking until peas start to soften, about 5 minutes. Transfer mixture to a bowl.Pour wine into the pan and cook until reduced slightly, 5 to 7 minutes. Combine reserved pasta water and cornstarch in a bowl until starch has dissolved and stir into wine with paprika. Return vegetables to the pan and add shrimp. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.Remove from heat. Stir in pasta, butter, lemon juice, and basil until everything is coated and butter has melted. Serve.Feel free to adjust the paprika to suit your spice level. You can also top with shredded Parmesan cheese if you wish, I know I did! Serve with some toasted garlic bread and voila!Info | Pea Shoot Pasta Recipeprep: 20 mins cook: 30 mins total: 50 mins Servings: 2 Yield: 2 servings
TAG : Shrimp And Sugar Pea PastaMain Dish Recipes, Pasta, Shrimp,
